Discussion
Me and my brother in law recently went halves on an air still. I don’t think we’re quite ready to challenge the Smirnoff’s of the world just yet, but I’ve got 3 litres each of gin, spiced rum and caramel vodka that are pretty bloody good for a first attempt!
Takes a very long time, 22l of sugar wash (fermented sugar and water) will make about 4l of neutral spirit over the course of 8 hours-ish that I’m then flavouring with shop bought concentrate, but I’m finding it great fun to make and even more fun to sample! Tempted by a ‘proper’ still, but it’s nothing more than a hobby for me and the results are above what I expected, so I’ll stick with it for now.
Takes a very long time, 22l of sugar wash (fermented sugar and water) will make about 4l of neutral spirit over the course of 8 hours-ish that I’m then flavouring with shop bought concentrate, but I’m finding it great fun to make and even more fun to sample! Tempted by a ‘proper’ still, but it’s nothing more than a hobby for me and the results are above what I expected, so I’ll stick with it for now.
Some beers from the last 6 months of the year.
New England DIPA 8.5%
This one was good fun and one of my best NEIPAs. 70% Maris Otter, 20% wheat and 10% golden naked oats mashed on the warmer side. Hopped with Sabro, Mosaic and Amarillo in the whirlpool, plus a big dose of Incognito Sabro and Mosaic. Cryo Sabro, cryo Citra and cryo Mosaic cold side with some Spectrum of the latter in there too. Only change I'd make in future would be swapping yeast, I fermented with STA-1 positive WLP644 and it finished at 1.012 instead of 1.018. really needed a touch more residual sweetness to make it perfect.
British Strong Ale 6.4%A
Brewed the first iteration of this for my dad's birthday. Did a second after he kicked the mini keg in a week. MO base with two kinds of crystal (extra light and DRC) and about 10% golden syrup. Hopped with Target and First Gold including a big whirlpool of the latter for loads of orange marmalade. Fermented with an S-04 and London ESB copitch. For some reason it never dropped properly clear despite being filtered and gelatine fined.
Belgian Dubbel 7.5%
Pretty ordinary Dubbel recipe. Pale ale malt, Aromatic, Special B and a touch of Carafa Special. 15% dark Candi sugar. Fermented with M47. The only thing I tweaked from the last time I did it was using Mandarina Bavaria alongside Saaz to hop it. Wish I hadn't because it wasn't as good as last time. I'd hoped the sweet orange would play nicely with the dark fruit but both ended up muted.
British IPA 6.4%
Inspired by the Craft Beer Channel documentary on the decline of English IPA, I brewed my own version somewhat based on their recipe. Chevallier malt, Heritage Crystal and Cara Gold, hopped with Target and First Gold (classic) and Harlequin T45 and CF185 (modern). Fermented with Notty. Looks a lot darker than it actually is in the picture, a very good beer.
Bretted Belgian Pale ?.?%
This was a proper ugly ducking adventure. It was originally supposed to be a Belgian Tripel but I missed my OG by a country mile and it only ended up at about 1.060. Fermented in the 40°C heat wave with no temperature control, was an autolysed mess that tasted more like Bovril than beer. Very nearly chucked it. On a whim after reading that Brett can "fix" autolysis flavour through consuming some of the compounds that cause it I dumped a pack of OLY-211 (Brett Brux and Sacc Brux-like Trois blend) plus some golden candi syrup into the keg and left it in a corner of my workshop for 3 months. It's come out absolutely fantastic- super dry apple cider, farmyard funk and stone fruit. Probably my favourite thing I've brewed this year.
New England DIPA 8.5%
This one was good fun and one of my best NEIPAs. 70% Maris Otter, 20% wheat and 10% golden naked oats mashed on the warmer side. Hopped with Sabro, Mosaic and Amarillo in the whirlpool, plus a big dose of Incognito Sabro and Mosaic. Cryo Sabro, cryo Citra and cryo Mosaic cold side with some Spectrum of the latter in there too. Only change I'd make in future would be swapping yeast, I fermented with STA-1 positive WLP644 and it finished at 1.012 instead of 1.018. really needed a touch more residual sweetness to make it perfect.
British Strong Ale 6.4%A
Brewed the first iteration of this for my dad's birthday. Did a second after he kicked the mini keg in a week. MO base with two kinds of crystal (extra light and DRC) and about 10% golden syrup. Hopped with Target and First Gold including a big whirlpool of the latter for loads of orange marmalade. Fermented with an S-04 and London ESB copitch. For some reason it never dropped properly clear despite being filtered and gelatine fined.
Belgian Dubbel 7.5%
Pretty ordinary Dubbel recipe. Pale ale malt, Aromatic, Special B and a touch of Carafa Special. 15% dark Candi sugar. Fermented with M47. The only thing I tweaked from the last time I did it was using Mandarina Bavaria alongside Saaz to hop it. Wish I hadn't because it wasn't as good as last time. I'd hoped the sweet orange would play nicely with the dark fruit but both ended up muted.
British IPA 6.4%
Inspired by the Craft Beer Channel documentary on the decline of English IPA, I brewed my own version somewhat based on their recipe. Chevallier malt, Heritage Crystal and Cara Gold, hopped with Target and First Gold (classic) and Harlequin T45 and CF185 (modern). Fermented with Notty. Looks a lot darker than it actually is in the picture, a very good beer.
Bretted Belgian Pale ?.?%
This was a proper ugly ducking adventure. It was originally supposed to be a Belgian Tripel but I missed my OG by a country mile and it only ended up at about 1.060. Fermented in the 40°C heat wave with no temperature control, was an autolysed mess that tasted more like Bovril than beer. Very nearly chucked it. On a whim after reading that Brett can "fix" autolysis flavour through consuming some of the compounds that cause it I dumped a pack of OLY-211 (Brett Brux and Sacc Brux-like Trois blend) plus some golden candi syrup into the keg and left it in a corner of my workshop for 3 months. It's come out absolutely fantastic- super dry apple cider, farmyard funk and stone fruit. Probably my favourite thing I've brewed this year.
I've just brewed beer for the first time, and it went surprisingly well!
Was given one of those kits for a birthday and finally got round to making it. Tried the first couple of bottles this weekend and it was really quite good.
I managed to break a few things, so have bought some more bits and pieces and have just started a Belgian blonde this weekend.
The kit was based on an all grain recepie with a 1 gallon demijohn, so I shall continue like that. Lots to learn!
Was given one of those kits for a birthday and finally got round to making it. Tried the first couple of bottles this weekend and it was really quite good.
I managed to break a few things, so have bought some more bits and pieces and have just started a Belgian blonde this weekend.
The kit was based on an all grain recepie with a 1 gallon demijohn, so I shall continue like that. Lots to learn!
I may well have posted this sometime in the last 10 years please accept apologies
If you are thinking og starting up. For recipes i would highly recommend Dave Lines Book 'Brewing Berrs like those you buy'
Contains recipes that are easy tofollow and he gets it 99% on song for all of them
My mate used to work at Gibbs Mew and i told him i had a batch of ale and would he like to try it
Poured him a pint and the following occurred
Held it up to the light ....You know, that looks like Bishops Tipple
Had a good smell.......Smells like Bishops tipple
Taste ans swill IT IS Bishops Tipple Where did you get it from around here ? ( we live near Windsor)
Told him i had brewed it and he went away with a 5 pint polypin... back then a lot of pubs used to sell beer in them
So bishops tipple is as good as it gets.. and high praise for Dave Lines book
If you are thinking og starting up. For recipes i would highly recommend Dave Lines Book 'Brewing Berrs like those you buy'
Contains recipes that are easy tofollow and he gets it 99% on song for all of them
My mate used to work at Gibbs Mew and i told him i had a batch of ale and would he like to try it
Poured him a pint and the following occurred
Held it up to the light ....You know, that looks like Bishops Tipple
Had a good smell.......Smells like Bishops tipple
Taste ans swill IT IS Bishops Tipple Where did you get it from around here ? ( we live near Windsor)
Told him i had brewed it and he went away with a 5 pint polypin... back then a lot of pubs used to sell beer in them
So bishops tipple is as good as it gets.. and high praise for Dave Lines book
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